Grape wine is produced by fermentation grape juice.

Due to its high sugar content and relatively low acidity, there is no need to add water to it, as is done to deacidify ordinary fruit and berry mash.

A little sugar is added to some varieties - 1.2-2 kg per 10 g of wort.

Preparing starter for homemade wine

• In the absence of a pure culture of wine yeast, the ripest and most undamaged fruits are selected to prepare the so-called starter. You can even take them along with the twigs, which also contain a lot of wild yeast.
• Do not wash the berries, mash and pour sugar syrup, place in a bottle.
• Close the hole with a cotton plug.
• Place the container in a dark place with a temperature of 20-24 °C.
• After a few (5-6) days, when the juice has fermented, it needs to be filtered through gauze.

Take 300 g of this starter to prepare 10 liters of dessert wine and 200 g for the same volume of dry or semi-sweet wine.

The strained starter can be stored in the refrigerator for no more than 10 days.

Sourdough can be prepared in another way.

In this case, the berries are not washed, they are kneaded, and a handful of raisins are added to the resulting pulp. Bread and brewer's yeast cannot be used.

Grape juice (must or pulp) is fermented in bottles or barrels. Fill the container 2/3 with wine material and add wine yeast- 2-3% of the wort volume.

For better fermentation, the container with the wort is placed in a dark place or covered with a thick dark cloth. Optimal temperature at this time 20-22 °C. Fermentation at temperatures above 30° is undesirable, as this leads to loss of alcohol and the appearance of bitterness in the drink.

The bottles are closed with a special water seal, which consists of a stopper with a hole and a glass or rubber tube.

For example, a glass tube is inserted into the hole and sealed with plasticine, sealing wax or paraffin to prevent air from passing through.

A rubber tube is put on a glass tube and its end is lowered into a vessel with clean water.

Currently, the industry produces special polyethylene caps for wide-neck bottles used for wine fermentation. The principle of their design is similar to a water seal.

At first, fermentation proceeds vigorously, abundant foam forms on the surface of the wort, and bubbles of carbon dioxide are intensively released into the container with water through the shutter.

After 10-12 days, the intensity of fermentation decreases. It lasts about 1.5-2 months. (sometimes up to 3 months).

How to determine when the fermentation process has ended?

The end of fermentation is judged by external signs:

• the upper layers of the wine begin to lighten;
• CO2 emission almost stops through the shutter;
• Abundant sediment forms at the bottom of the container.

How to separate young wine from the sediment?

Young wine must be immediately separated from the sediment so that it does not acquire the unpleasant taste of decomposition products of yeast cells.

Our advice:

To do this, carefully place the container with wine on a table, for example, on a stool, so as not to disturb the sediment, and place another container below the hose. Using a rubber tube, begin to pour the wine, making sure that the end does not touch the sediment.

Light fermentation: why is it necessary?

The young wine removed from the sediment is again poured into a bottle with a water seal and placed in a room where a constant temperature of 10-12 ° C is maintained.

Under such conditions, light fermentation occurs lasting from 1 to 3 months.

Outwardly, it manifests itself only in the fact that at first CO2 bubbles are occasionally released through the water seal into a vessel with water - one every 5-10 minutes. Gradually the release of gas decreases and stops.

At this time, a thin layer of brown sediment forms at the bottom of the vessel. The wine becomes even more transparent, its aroma bouquet and taste develop.

By pouring it into another vessel, they again get rid of the sediment. Usually such wine is called wine material.

Our advice:

The wine must be crystal clear, even a slight cloudiness is unacceptable for the product High Quality. Therefore, wine material that is poorly clarified requires additional processing - filtration and clarification.

How to properly filter wine?

Filter the wine using a cloth filter (a cone-shaped bag made of white flannel, canvas or thick paper). It is passed through such a filter several times.

You can also filter wine through filter paper. To do this, place it in a glass or enamel funnel in one or two layers and pass the wine through.

How to clarify grape wine at home?

If the wine cannot be filtered, then other clarification methods are used. At home, this can be treatment with heat, cold, casein, egg white or gelatin.

Heat treatment

• When processing with heat, sealed containers are used, for example, bottles sealed with corks.
• Bottles of wine are placed in a saucepan with cold water poured to the level of wine, slowly heat to 45-50 ° C and leave in water until completely cooled.
• After cooling, the wine is filtered or left to clarify itself.

Cold treatment

Lowering the temperature to -2 °C for table wines and to -5 °C for unfortified wines leads to the precipitation of colloids, which adsorb suspended turbidity, brightening the drink.

The wine should be cooled quickly and immediately filtered through a flannel bag, filter paper or cotton wool, without allowing the temperature to rise.

Casein bleaching

When lightening with casein at home, use low-fat cow's milk(1 teaspoon per 1 liter of wine). The wine is thoroughly mixed and after a few days filtered or removed from the sediment.

Lightening with egg white

• When lightening with egg white, take 1-2 fresh eggs for 50 liters of wine, separate from the yolk, beat until foamy, gradually adding half a glass of cold boiled water and some wine.
• Then slowly, in a thin stream, add this mixture to the wine, mix everything.
• After 10-15 days, the wine is removed from the sediment.

Clarification with gelatin

When clarified with gelatin, 1 g of gelatin is poured with cold water and left for 24 hours, changing the water 3-4 times.

Then the swollen gelatin is dissolved in 1 glass of warm wine, heated to 35-40 ° C, and mixed thoroughly.

The resulting solution is poured into 10 liters of wine, mixed and left to clarify for 10-15 days at a temperature of 15-20 °C. The clarified wine is removed from the sediment.

Fruit wine recipes

Apple wine

2 kg of apples, 4.5 liters of boiling water. For every 4.5 liters of juice - 6 cups of sugar, 1 tbsp. a spoonful of yeast, juice from two lemons.

• Cut the apples into small slices.
• Pour boiling water over and press with a press. Leave for 4 days.
• Strain the juice and measure its quantity.
• Add sugar, add yeast and lemon juice. Place in a warm place (temperature 18-24 °C) for fermentation.
• After fermentation stops, stir well.
• Pour into bottles, seal and store in a cool, dark place for several months.

Blackberry wine

3 kg of blackberries, 3.5 liters of boiling water, for every 4.5 liters of juice - 5 cups of sugar and 0.5 tbsp. spoons of yeast.

• Place the blackberries in a vessel and pour boiling water over them.
• Leave for 4 days, then strain.
• Measure the amount of juice and add sugar and yeast.
• Place in a warm place (temperature 18-24 °C) for fermentation.
• After fermentation stops (2-3 weeks), stir well.
• Allow the sediment to settle for 3 days.
• Strain through a flannel bag or thick muslin into a barrel or other container.
• Seal and leave for 4 months.
• Pour into bottles and store in a cool, dark place for several months.

Blackcurrant wine

2.5 kg of black currants, 4 liters of boiling water, for every 4.5 liters of juice 6 cups of sugar and 0.5 tbsp. spoons of yeast.

It is made in the same way as blackberry wine. Readiness time is not 4, but 7-9 months.

Plum wine

2 kg plums (better different varieties), 0.5 kg of sugar, 3 liters of boiling water, for 4.5 liters of juice - 3 cups of sugar, 0.5 tbsp. spoons of yeast.

• Remove the pits from the plums and sprinkle the plums with sugar.
• Pour boiling water over it.
• Leave for 4 days.
• Strain and measure the amount of liquid.
• Add sugar, yeast, crushed plum pits.
• Place in a warm place (temperature 18-24 °C) for fermentation. Let sit for 3 days.
• After fermentation stops (1-1.5 months), mix well.
• Strain through a flannel bag or thick muslin into a barrel or other container.
• Seal and leave for 6 months.
• Pour into bottles, seal and store in a cool, dark place for several months.

Elderberry wine

2 kg of elderberry, 5 liters of boiling water, for 4.5 liters of juice - 5 cups of sugar, 0.5 tbsp. spoons of yeast, 7 g ginger, 225 g raisins.

It is made in the same way as plum wine.

Let's sum it up

It is advisable to store finished products in a cellar or refrigerator. So, choose the recipe you like, prepare the wine, invite your friends and... be healthy!

True, we should not forget the wise lines of Omar Khayyam:
“Wine is prohibited, but there are four buts.” It depends on who drinks wine, with whom, when and in moderation. Subject to these four conditions, wine is permitted to all sane people.”

Lyubov DUDCHENKO, Candidate of Biological Sciences
© Ogorodnik magazine
Photo: depositphotos.com
Photo: pixabay.com

There are a very large number of ways to make wine at home from grapes. It’s simply impossible to describe everything! But we will consider only the most popular of them, describing each stage in detail.

In the article:

Necessary raw materials for winemaking

Today, wine is considered one of the most common alcoholic drinks in the world. It is drunk in all countries, and the number of varieties is simply amazing. According to the Bible, it was the vineyard that became the first crop that Noah grew after he saved humanity from the Flood. Repeating his feat, great amount People today grow their own vineyards and make their own wine from the harvest at home.

The main ingredient that is required in order to apply the recipe for making wine is, in fact, grapes. Its variety can be absolutely any available to you. In addition, you can combine red and light varieties, coming up with your own compositions.

The most common grape varieties that are used to make wine in our area are the following: Platovsky, Crystal, Druzhba, Festivalny and others.

Their popularity is due to high content sugar, which is important for getting sweet alcoholic drink.

The leader among elite wine varieties, of course, has always been and remains Isabella. The only thing you need to improve its taste is large quantity Sahara. Among others, we can also note the grapes that no producer of noble alcohol can do without: Sauvignon, Pinot Blanc (or Noir), Cabernet, Merlot, Aligote, Chardonnay.

Ripe berries are collected only by hand. The ideal time for this is the end of September - the beginning of December (before the first frost). It is important to carry out this procedure in dry weather, and not to wash the collected bunches in order to preserve the so-called wild yeast, which accumulate on the surface of the skin and are mandatory component fermentation.

After the grapes are harvested, it is necessary to immediately separate the berries from the branches and sort them out, eliminating dried, rotten, unripe or moldy berries. The maximum shelf life of collected berries is one day.

It should also be noted that grapes react very sensitively to any changes, therefore, after bringing them into the room where you will carry out further manipulations, let them warm up a little and “get used” to the new environment.

Vessels for making wine

All containers that you will use to make wine at home must be perfectly clean. It is best to wash them with baking soda and also pour boiling water over them.

The material from which wine-making utensils are made can be wood or glass. Plastic and enamel containers and stainless steel utensils are also acceptable, but no other metal, since there is a risk of it reacting with the wine material.

Wine tasting

Not a single stage of production is complete without this procedure, so be prepared for the fact that you will need to carefully analyze the product according to three parameters - taste, color and aroma. There are several basic rules that are recommended to be followed so that not only sampling, but also the subsequent consumption of your drink brings pleasure and even some benefit:

1. The final sample should be taken on a full stomach.
2. Before taking the final sample, it is recommended to stop drinking other alcohol.
3. Home wine It's best to drink chilled.
4. The choice of snacks depends on the strength of your wine.
5. Optimal daily dose drinking wine - one hundred milliliters. At the same time, diseases such as anemia, changes in blood pressure, as well as get rid of attacks of radiculitis and help rejuvenate the body.

Among the contraindications for which it is not recommended to use either homemade or any kind are the following factors:

• Allergic intolerance to the berry itself.
• Health restrictions, in particular pregnancy, a certain age, state of mind and nervous system.
• Recovery period after surgery.
• Predisposition to alcohol dependence.

Homemade wine recipe

To prepare an alcoholic drink according to this recipe, it is best to take blue, also known as black, grapes or combine varieties. In the second case, the predominant berry should still be a dark variety.

Ingredients: ten kilograms of grapes, 50-200 grams of granulated sugar per liter of juice.

Cooking technology:

The period of active fermentation is up to forty days. If it increases, you should get rid of the resulting sediment. If the process ends after a week, the reason should be sought in the following problems:

• Depressurization of the bottle - check and fix.
• Exceeding the sugar concentration by 10-20 percent - add water in a volume of up to one hundred and fifty milliliters per liter of wort.
• Reduced activity of wild yeast - add sourdough.

Separating wine from sediment

Next comes the process of separating the wine from the sediment and pouring it into a bottle. For the first time, this recipe will be enough for you. To learn how to make homemade wine from grapes more professionally, you will need experience and some subtleties.

Storing finished wine

It is recommended to keep a dark glass bottle with the treasured liquid in a cool place, creating a slight slope for it so that the cork does not dry out and air does not get inside the bottle.

Shelf life is up to five years, subject to compliance with standards. If the wine is fortified, it can be stored for up to ten years.

If you want to know, how to make champagne- see the corresponding section.

The secrets of winemaking can be studied for almost years. Although anyone can easily learn this art. The first time you may not get a masterpiece worthy of world exhibitions, but homemade drink It will be no worse than store bought. Want to try? Then study simple recipes with photos describing how to make wine from grapes at home.

How to cook

Making homemade wine requires three main ingredients. This list includes:

• grape;
• sugar;
• water.

The last component is not used in all recipes for making homemade wine. It is added only if the grape juice is very sour and even cramps the cheekbones. In other cases, diluting with water only worsens the taste of the drink. Making wine from grapes at home begins with harvesting and processing. The wild yeast necessary for fermentation must remain on the bunches. To do this, you need to pick the fruit after 2-3 days of dry weather. If the grapes are purchased, then the berries cannot be washed.

Making homemade wine after processing the harvest involves three stages. Step by step instructions How to make a drink can be described as follows:

1. Receiving pulp. It is an intermediate product of winemaking and is a mass of crushed grape bunches. It is not necessary to remove the ridges, but the wine with them will be slightly bitter.
2. Wort separation. This stage begins 3-5 days after receiving the pulp. From it the must is released - unclarified grape juice. This is already wine, but young and has not begun to ferment.
3. Fermentation. At this stage, wine yeast multiplies and processes fruit sugar from grapes to alcohol. Here the wort is separated from the pulp, poured into a working glass container and closed with a stopper with a water seal or a medical glove. You can sweeten your homemade wine at this same step.

Fermentation time

The fermentation of the drink is influenced by many factors - temperature, amount of sugar and yeast activity. Therefore, there is no exact answer to the question of how much homework plays grape wine. This process may take approximately 30-90 days. Fermentation is divided into three stages:

1. Elementary. Yeast fungi begin to actively reproduce.
2. Stormy. The bacteria finish multiplying, occupying the entire volume of the wort. The first couple of days it actively hisses and foams. How long does the wine ferment during this phase? It can play from 0 to 100 days depending on required strength drink
3. Quiet. The wort calms down and very few bubbles are released. The foam settles, and fermentation occurs in the lower layers. The duration of this phase is determined by the time it takes for the fungi to process all the sugar into alcohol.

Amount of sugar

Approximately 1% alcohol in the finished drink is provided by 2% sugar in the wort. Sugar content grape varieties, common in middle lane Russia, rarely exceeds 20%. They will make a drink with a strength of about 6-7%, maximum 10%. In addition, the sweetness of the drink will be zero, and the taste will be sour and astringent. The sugar content of the wort should not exceed 15-20%, otherwise the yeast will stop fermenting.

So how much sugar does grape wine need? The product is added fractionally after the juice tastes sour. For each liter, 50 g of granulated sugar is required. They are diluted in 1-2 liters of drained wort, then sent back to the bottle. This is done once every 3-4 days during the first 2-3 weeks of fermentation. When the juice no longer tastes sour, it means there is already enough sugar and no more need to be added.

Proportions

In the classic version, 10 kg of grapes are taken. If each requires about 100-200 g of sugar, then in total you will need 1-2 kg. In rare cases, water is needed. It is taken at the rate of 500 ml per 1 liter of juice. When finished, the wine is made semi-sweet, sweet or fortified. There is another option - a liqueur drink. The table contains the proportions of homemade grape wine relative to the alcohol and granulated sugar content.

Sweet

The sugar and alcohol content in sweet homemade wine should be between 12-18% and 16-20%. Acidity does not exceed 0.8%. This drink is best made from blue grapes or use nutmeg varieties. Sugar should be added at the rate of 50-100 g per 1 liter of juice. This is at the fermentation stage. Once finished, you can make sweet homemade wine to your liking by adding a little more sugar.

Fortified

By traditional recipe Fortified grape wine is prepared at home with the addition of sugar and alcohol or vodka. The strength of the drink will depend on their quantity. By adding fruits or berries to grape must, you can get different types fortified homemade wine - vermouth, port or sherry. The proportions for them are approximately as follows:

• grapes - about 6 kg;
• granulated sugar for fermentation – 0.6 kg; for fixing – at the rate of 100 g per liter of wort;
• medical alcohol– 1 l.

To cook homemade dry wine with your own hands, it is worth knowing that it is made completely without sugar or its amount does not exceed 0.3%. Fructose from the wort is fermented only by the action of yeast. Sugar is not added for this purpose at all. For this reason, dry wines are considered the most natural, tasty and healthy. For their production, grapes are needed with a sugar content of 15-20%. It is better to take the Isabella variety:

• From such grapes a wine of a pleasant ruby ​​color is obtained;
• This variety belongs to the table variety.

Semi-sweet

Homemade semi-sweet wine is especially popular. It is more delicate, pleasant to the taste and has a clear grape aroma. This drink contains no more than 8% sugar and up to 13% alcohol. The low content of the latter makes this wine ideal for a regular feast. The proportions of the ingredients here are approximately the following: for 1 kg of grapes, about 800 g of sugar and 1.5 liters of water.

Recipe

Before you make homemade wine with your own hands, you need to choose the right grapes. Only ripe fruits are suitable. Unripe ones have a lot of acid, while overripe ones already begin acetic fermentation. Carrion should not be collected, because it has an unpleasant earthy taste. Technical ones are suitable for winemaking wine varieties grapes Their clusters are not very large, and the berries themselves are small and fit tightly together. Among these varieties are Isabella, Muscat, Riesling, Merlot, Chardonnay and Cabernet. For home winemaking Crystal, Kishmish, Friendship, Rosinka and Regent are also recommended.

Isabel

• Number of servings: 22 persons.
• Calorie content of the dish: 72 kcal.
• Cuisine: Russian.

Wine from Isabella grapes is very easy to prepare at home. This variety is unpretentious - the berries are frost-resistant, have a dense structure and pleasant taste. taste qualities. You can even make a white variety from this variety if you use green, unripe fruits. According to this recipe, a fortified drink is prepared, so you will also need medical alcohol.

Ingredients:

• Isabella – 5 kg;
• medical alcohol – 1 l;
• granulated sugar – 0.6 kg.

Cooking method:

1. Sort the grapes, then mash them with your hands or a masher. Transfer the resulting mass to glass jar.
2. Leave the pulp for 3 days, then add sugar.
3. Next, cover with a lid and leave to ferment in a warm place for 2 weeks.
4. Take thick gauze, fold it in three and strain the drink through it, then send it to a dark place for 2 months.
5. After the specified time, pour alcohol into the container. Leave the preparation for another 2 weeks.
6. Then pour the drink into bottles and place them in a horizontal position for storage.

With water

• Preparation time: 45 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 96 kcal.
• Purpose: for festive table.
• Cuisine: Russian.

Making your own grape wine with the addition of water turns out thin and not so cloying, but no less pleasant in taste. Unusual aroma The drink is flavored by almond essence. If you don't like this smell, you can add a little vanilla. The technology involves an ordinary glove. It does not allow oxygen into the wort, but releases carbon dioxide through a small hole.

Ingredients:

• wine yeast – 10 g;
• sugar – 400 g;
• grapes – 2 kg;
• water – 3 l;
• almond essence – 1 tsp.

Cooking method:

1. First, sort the grapes, then mash and dilute with filtered water.
2. Next, put in a warm place and leave for 4 days so that the wort separates from the cake.
3. Then strain the juice, squeeze out the liquid from the pulp, and pour everything into a glass container.
4. After squeezing, add half the sugar, almond essence and yeast, mix.
5. Put on a glove with a small hole in the finger on top and leave for 4 days.
6. Take a little wort, add 100 g of granulated sugar to it, pour it back.
7. When the glove stops inflating, remove the sediment using a thin hose.
8. Cover nylon cover, let stand for another week.
9. Remove the wine from the sediment again, you can drink it after full maturation after 1 to 12 months.

From grape juice

• Preparation time: 76 days.
• Number of servings: 30 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To the surprise of some gourmets, you can make wine at home. Apart from punctuality and patience, nothing is required from you here. But the drink turns out very tasty, and the aroma is simply amazing. The grapes themselves can be used along with the squeezed juice. The proportions of sugar can again be adjusted to your taste, making semi-sweet or sweet dessert wine. As for varieties, it is recommended to use several at once. For example, Merlot and Cabernet produce very delicious wine.

Ingredients:

sugar – 1.5 kg;

grape juice – 5 l.

Cooking method:

1. Place the squeezed juice together with the grapes in a container of suitable size.
2. Leave the mixture in a warm place for 3 days. Stir twice a day.
3. Next, squeeze the mass under a press or by hand, then strain into a glass container, put on a glove with a small hole.
4. Infuse for 40 days in a well-ventilated area.
5. If some of the wort is not included, then add it every 2 days.
6. When carbon dioxide stops coming out, add sugar specified quantity.
7. Next, filter the drink, bottle it and leave it at a temperature of 11-14 degrees for a month.

Secondary from pulp

• Preparation time: 48 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 56 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

By classic recipe Only the wort is involved in the fermentation process, i.e. The cake that remains after straining is not used for making wine. Although there is a separate recipe for it. Learn how to make a “second wine.” It will not be as rich as a first-class drink. It's a matter of taste - some people even really like this wine. Its aroma is no worse, it just has a different shade. The secondary wine itself from the pulp is obtained with a lower strength.

Ingredients:

• purified water – 5 l;
• dark grape cake – 5 kg;
• sugar – 1 kg.

Cooking method:

1. Transfer the pulp into a clean, dry container.
2. Next, add a mixture of sugar and water.
3. Pour the resulting mixture into 3-liter jars.
4. Put rubber gloves on top of them. Make a small puncture on one of the fingers with a needle.
5. Leave the drink to ferment until the pulp is compressed and loses its original color. This will take about 40-45 days.
6. Next, strain the wort, removing all the cake.
7. Leave the wine for another 3-4 days.
8. If you are satisfied with the taste of the drink, then bottle it. Otherwise, leave it to ferment for another couple of days.

White

• Preparation time: 4 months.
• Number of servings: 15 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Having studied the recipe for wine from white grapes, you will learn how to cook unique drink with exceptional aroma and taste. The process will take several months, so you will have to be patient. But the result will please not only you, but also your guests. Connoisseurs of noble drinks will definitely appreciate this wine. You can adjust the sweetness of the drink yourself. This recipe produces a semi-sweet wine.

Ingredients:

• sugar – 3 kg;
• grapes – 10 kg.

Cooking method:

1. Carefully sort the grapes, remove rotten berries, and put the rest into an enamel bucket.
2. Mash the product thoroughly. When the juice comes out, cover with gauze.
3. Leave for 5 days in a warm place. Stir the contents several times a day with a wooden spatula.
4. Next, drain the pulp in a colander and strain the juice into a glass container, filling it only 75%.
5. Add sugar, put on a glove with several punctures on top, and secure it with an elastic band.
6. After 3 weeks, fermentation will almost be over. At this point you can add more sugar to suit your taste. In this case, leave the drink for another 1-2 weeks.
7. Then strain the juice into bottles, cork them, and send them to the cellar to infuse for 3 months.

Recipes with a glove

• Preparation time: 3 months.
• Number of servings: 12 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Homemade wine made from glove grapes is very aromatic. This recipe is used to prepare it for both Lydia and Isabella varieties. More precisely, the juice is taken of this grape. A mixture of elderberry, oak bark and sage gives the drink a special taste. It is added to the bottle with the wort in a gauze bag. At the end of fermentation it is simply taken out, and thanks to this the wine acquires an unusually fragrant aroma.

Ingredients:

• Isabella juice – 0.8 l;
• sage, oak bark, elderberry flowers - to taste;
• granulated sugar – 320 g;
• Lydia grape juice – 1.2 l.

Cooking method:

1. Mash the grapes thoroughly, and after a couple of hours, squeeze them with your hands and strain the juice through cheesecloth into a glass container.
2. Next, dissolve the granulated sugar, and then install the glove with punctures. Leave the drink until it subsides.
3. Then remove the sediment and pour into a clean jar.
4. Insert a gauze bag with additives.
5. Close again and leave for 1 month.
6. Remove the sediment from the drink again and remove the bag with additives.
7. Leave for about 2 more months.

From red grapes

• Preparation time: 73 days.
• Number of servings: 15 persons.
• Calorie content of the dish: 147 kcal.
• Purpose: for the holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The benefits of homemade wine appear when it is moderate consumption. , hemoglobin increases and radioactive substances are removed. Homemade red grapes make the drink stronger, more aromatic and tart. All thanks to the bones, which large quantities contain tannins. The wine is bright and fragrant due to the mixing of pigments secreted by the skin with clear juice.

Ingredients:

• red grape variety – 10 kg;
• granulated sugar – 2 kg.

Cooking method:

1. Sort the berries, crush them with a masher or clean, dry hands.
2. Cover with gauze and let stand for three days. Stir the contents periodically.
3. Collect the pulp layer, squeeze it out, and filter the juice itself using gauze. Pour everything into a glass container.
4. Then, over the course of 10 days, gradually introduce all the sugar in portions.
5. Seal the bottle with a punctured pharmacy glove.
6. Send the container to a warm place for 60 days.
7. Once the glove is deflated, you can bottle the juice.
8. Next, store in a cool place.

Video

Grape wine at home

Grape wines

The quality of wine largely depends on the grape varieties. It is desirable that these be technical or table varieties with high sugar content of 18-22% and acidity of 7-8 g/l.

Excellent dessert wines are made from Muscat varieties “Tukay”, “Pearl Sabo”, “White Muscat”; many are attracted to wines from Isabella varieties; good red wines are from “Early Magarach” and “Violet Early”.

Harvesting grapes for wine should be done only in established dry weather. Rotten, moldy and unripe berries are completely unsuitable for winemaking.

The harvested grapes are separated from the ridges by hand, each berry is crushed and loaded into a screw press, under the tray of which a glass bottle or enamel dish is placed. As the press loads, the juice flows out and the pulp settles, and the press is replenished with a new portion of grapes. After the juice stops separating by gravity, begin squeezing it mechanically, gradually increasing the pressing pressure. The squeezed pulp is removed from the press into an enamel bowl, mixed with the next squeezed portions and pressed again. Juice can be extracted using an electric juicer.

In the absence of a juicer or press, the pulp is squeezed out under pressure or by hand, placed in a canvas or nylon bag, but losses of up to 20% are inevitable.

Dry white grape wine

Table (dry) wine is wine that does not contain sugar. During fermentation, all grape sugar is “dry” (hence the name “dry wine”) turns into wine spirit and carbon dioxide. Table wines, depending on the sugar content in the grapes, have a strength from 9 to 14 degrees.

White wine is made from white grape varieties. The squeezed juice (wort) settles for 24 hours at a temperature of +15-20°C. After settling, the wort is carefully removed from the sediment using a rubber or vinyl chloride tube, pouring into bottles where fermentation will take place. The bottles are filled to no more than 2 volumes so that the wort does not escape from the bottle during rapid fermentation.

Fermentation of the must occurs on the grape's own yeast, which develops on the surface of the berries at the time of their ripening. That is why it is very important to harvest grapes in established dry weather. Rains can wash away the yeast culture from the berries and active fermentation of the grape must in this case may not work. Most reliable to use for fermentation pure culture yeast. But acquiring them nowadays is quite difficult. IN retail trade there are none, and they only go to wine production. But you can prepare “wine starter” yourself. A few days before the grape harvest, wine is collected ripe berries early grape varieties. Two glasses of unwashed berries are crushed, placed in a bottle, a glass of water and half a glass of sugar are added. Then shake everything until the sugar is completely dissolved, close the bottle with a cotton swab and place it in a dark place where the temperature should be +22-24°C. After 3-4 days, the starter begins to ferment, it is filtered through cheesecloth and used to activate the fermentation process, adding 2% of the total amount of wort. Sourdough cannot be stored for more than 10 days. Bottles with wort for fermentation are placed in a room with a temperature not lower than +18°C and not higher than +24°C and closed with a water seal (see Fig. 1). At temperatures above or below optimum, malnutrition may occur.

Fermentation has two phases:

The first is rapid fermentation, lasts 5-8 days, during this period up to 90% of sugar is fermented;

Second - quiet fermentation, lasts 3-4 weeks.

To preserve the aroma and prevent possible oxidation, the bottle of fermenting wine is topped up with the same wine. To do this, the wort must be fermented in two bottles. After the end of vigorous fermentation, one bottle is filled to the top from the second, closed again with a stopper with a siphon lowered into a glass of water. In the filled bottle there is a quiet fermentation, which can be judged by the release of bubbles from the siphon (Fig).

The end of fermentation is determined by the cessation of bubbles and the clarification of the wine with a clear boundary between the wine and the yeast sediment. The wine is separated from the sediment. To do this, place a bottle of wine on the table and an empty one on the floor. The overflow tube is immersed in the wine so that its end is slightly higher yeast sediment. Wine is sucked out from the other end of the tube and, when it begins to flow, this end is lowered into a bottle standing on the floor. The remaining yeast sediment is poured into a smaller container, allowed to settle again and the settled wine is poured out again. The grounds are filtered through a cloth filter. Fill the bottle with filtered wine to half the neck. The bottle is tightly closed with a cork or wooden dowel and placed in a cold room with a temperature not exceeding +15°C for repeated sedimentation. After a month, the wine is again removed from the sediment and can be bottled up to half the height of the neck. The bottles are capped and placed lying down.

Note. Cortical plugs with long-term storage wines are filled with tar or sealing wax.

Red dry grape wine

Red wines are prepared from grape varieties with black, purple or dark red berries. Red wines are prepared at home with some differences from white wine technology. After crushing the berries, the pulp is not separated from the must, but is placed all together in an enamel container of 2 volumes, and sourdough is added there (2% of the loaded grapes). During vigorous fermentation, the cap of pulp rising above the wort is stirred several times a day. You can press down the cap of pulp for the entire period of vigorous fermentation with light pressure so that it does not float up. This is done to prevent the wine material from oxidizing and turning into vinegar.

After the end of vigorous fermentation, the wine must be separated from the pulp. To do this, the entire wine mass is filtered through a sieve or colander, and the pulp is pressed or passed through a juicer. The wort separated from the pulp is poured onto? volume in the bottle is closed with a water seal and the process continues using white wine technology.

Dessert wines made from grapes

Dessert wine is different high content free sugar (up to 15%). It should be well-colored, transparent, aromatic, thick, and low in acidity. At home, dessert wine can be prepared by adding concentrated grape juice or sugar to dry wine.

Before fermentation begins, 50g of sugar is added to the grape must for each liter. The rest of the process is carried out using dry wine technology. After fermentation is complete, the wine should be dry, since the sugar in it has completely fermented. The wine is allowed to settle and, when it clears (this happens after about two months), it is removed from the sediment. To add sweetness to clear wine, add 100-150 g of sugar or about 200 g of concentrated grape juice for each liter. Sugar is pre-dissolved in a small amount of the same wine with light heating in a water bath and constant stirring and then poured into the total volume of wine. After adding sugar, the wine in the bottle is shaken (stirred) and settled again until completely clarified. Finished wine bottled, corked and stored like dry wines.

The best temperature for dry wine is no higher than +10°C, and for dessert wine no more than +15°C.

Do not store wine in the light. During storage, sediment (tartar) may appear in bottles. Don't let this worry you, it doesn't mean the wine has gone bad. Just pour the wine into new bottles or try not to get this sediment into your glasses.

For your health!

L. I. Slepko , 659315, Biysk, Altai Territory, st. Socialist, 100, apt. 4

Homemade grape wine has always enjoyed considerable popularity at any table, so every winemaker, even a beginner, happily tries to create wines according to various recipes, including classic version- from grapes.

Here's a recipe for an excellent grape wine: step by step and simply at home (with photos and instructions).

Choosing the right vintage for wine

In order for grape wine (and not just homemade one) to turn out truly tasty and aromatic, it is necessary to use exceptionally high-quality and, most importantly, the right product- wine varieties.

The berries of these varieties are different small size and density of arrangement on the bunch. Below are several valuable advice from experienced winemakers regarding the selection and preparation of material for wine:

Advice. Grapes collected for making wine should not be washed, because the white coating that forms on them is nothing more than wine yeast. Rinse or even wash grapes only if a starter with high-quality wine yeast is used.

The harvested grapes should be separated from the ridges, sorted, removing all unsuitable berries, including dried and moldy berries. After preliminary selection, the berries are poured in small batches into a deep container and crushed. You can use a regular potato masher or a meat grinder. The berries should be crushed very carefully so that each of them releases all its juice.

Wine making process

Creation quality wine- the process is quite simple if you strictly follow all steps of the recipe. The following is presented step by step process making wine.

Fermentation of pulp

The finished pulp or crushed berries, previously separated from the ridges, are poured into a suitable container and covered tightly with a cotton cloth. Keep in mind that the container should only be 2/3 filled with wine material.

The container with pulp is installed in a room with strict temperature conditions, falling in the range from 18 to 23 degrees. If the temperature is above the second mark, the pulp may ferment too intensely, which will result in it turning into vinegar. If the temperature is below the first mark, the fermentation process may proceed too slowly or may not even begin at all.

So, after a few days, the fermentation process will begin and the must (juice, which is essentially young grape wine) will begin to separate from the pulp. The pulp and wort should be thoroughly mixed every day, otherwise the former will simply turn sour and the taste of the not yet finished product will be spoiled.

Preparation of grape must

5-7 days after the start of fermentation, the pulp should be thoroughly squeezed out, thus separating the wort from it. The first spin is done through a colander, the second through several layers of gauze. The purified wort should ferment. To do this, it is poured into a clean container (it should be filled only 3/4) and tightly closed with a stopper and tube.

Attention! Experienced winemakers believe that separating the pulp from the wort is a mistaken action, which will further deprive finished product valuable deep aroma and delicate aftertaste.

If you want to leave the pulp, you should not squeeze it out to separate the wort: just pour all the product into a new container and close it with a lid with a straw. The tube will serve as a kind of protection against oxygen: one end of it must be lowered into a container of water, the other into wine.

At this stage, it is important to control the strength and sweetness of the wine, which depend, first of all, on the fructose content in the product. You can regulate this indicator by adding this or that amount of sugar. In our area, predominantly varieties with a low fructose content grow, therefore, if sugar is not added during the preparation of wine, it will turn out dry.

The dosage of sugar is usually taken as follows: about 1 tbsp. per 1 liter of semi-finished product. Sugar is added as follows: you need to pour a little wort, heat it and pour sugar into it, stirring the mass until the latter dissolves completely. After this the received sweet composition pour back into the container with wine.

Corking of semi-finished wine

At this stage, you should separate all the sediment from the finished wort (to do this, you just need to drain the wine through a straw, carefully lowering the container with water below the container with wine). Be sure to check the product for the amount of sugar: if you like dry grape wine, you won’t need sugar. Otherwise, be sure to add it to the wine and stir thoroughly.

All that remains is to pour the grape wine into a dark glass bottle and seal it loosely (this is necessary so that the remaining carbon dioxide contained in the wine finds a “way out”).

Product sterilization

This is the last but not the least important stage making homemade wine. Some winemakers believe that this process should occur naturally: the wine must be left in a dark, cool place for several months (2-3) until the fermentation process stops, having previously installed water seals on each bottle. During this period, you should drain the wine at least several times to remove any sediment.

There is another way to sterilize wine - forced. It is necessary to loosely close the wine bottles, wrap them with cloth and place them in a container filled with water. Place a thermometer in one of the bottles and sterilize the product until its temperature rises to 60 degrees. After this, all the yeast will die and the fermentation process will stop completely. The remaining carbon dioxide will also escape through a loosely closed plug.

Afterwards, you can tightly cork the bottles and send them to a cool, dry place. The product that passed everything preparatory stages that's right, he can dial all that wonderful aroma and the depth of taste for which many people love grape wine so much. Good luck!